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Glacier Eclairs

Submitted by: Mary on 09/03/2004
1861 views
2.70 avg rating
181 votes
 
 
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Ingredients

MOUSSE:

1 Envelope unflavored gelatine
2 T Cold water
1 C Heavy cream
1 bag (3.5 oz) Russell Stover sugar free peppermint patties
1/2 t Vanilla extract
1/4 t Salt
1 C Heavy cream, whipped
ECLAIR SHELLS:

5 Eggs
3 T Sour cream
1/4 C Splenda granular
1 T Unsweetened cocoa

Directions

ECLAIR SHELLS:



Separate eggs. Put 3 egg yolks in one bowl and 5 egg whites in a metal bowl.



Beat the egg whites with electric mixer until they form stiff peaks.



Add splenda to the egg yolks,, the cocoa, and the sour cream. Mix until blended.



Add the egg yolk mixture very slowly to the egg whites with a spatual a little at a time and gently fold the whites over the yolk mixture, DO NOT BREAK THE WHITES DOWN.



Line a cookie sheet with non stick aluminum foil, or parchment paper.



Make 8 eclair shaped mounds on the lined cookie sheet.



Bake the shells for 50 minutes at 300F degrees. Do not remove the shells out any sooner than 50 minutes even if they look done at 25 or 30 minutes. Cool shells completely.



MOUSSE:



In a saucepan, sprinkle gelatine over water. Let stand for 1 minute.



Add 1 cup heavy cream and the peppermint patties. Stir over low heat for 5 minutes or until candy and gelatine are dissolved.



Add vanilla extract and salt.



Pour mixture into a mixing bowl, place in freezer for 15 to 20 minutes, stirring frequently until mixture is cooled and thickened.



Beat mixture for 1 minute with electric mixer until fluffy.



Fold in the whipped cream.



Cut each shell in half so that you have a top and a bottom half.



Spoon mousse mixture into bottom half shell. Top with shell top. Garnish with additional whipped cream, mint leaves, and chopped peppermint patties.

Servings

8

Calories

2.5

Time to prepare

30 minutes

Difficulty

Easy
 

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